According to the testimonial article, if this fermentation vat is programmed just right you could get through a red wine ferment with the same maceration and extraction in just six days instead of the 12 to 14 days that a “standard” s/s fermentation vat needs So if you have a week and a half or a two-week window between harvesting your red grapes a vat like this might just pay off.

The website was in Italian, but if my poor translation is correct, the schtick on this system is using the pressure of the CO2 released by fermentation to circulate the must to keep the cap wet. Thus avoiding having to manually push down the cap, or to use a rotating fermenter. Have I got it right?